Empanadas de Carne de Res are Argentina’s version of meat pie turnovers. With, of course, the unique flavor of Argentinian cuisine.
(Photo Attributed to Author: stu_spivack)
Empanadas de Carne de Res Recipe-
Ingredients:
- 1-1/2 tbsp. scallion infused olive oil
- 1/4 cup chopped onions
- 8 oz. lean (less than 10% fat) ground beef
- 1/4 cup olives stuffed with pimentos
- 1/4 cup golden raisins
- 1 hard boiled egg, chopped
- 2 large cloves garlic, minced
- salt, to taste
- 17 oz. puff pastry sheets
- 1 large, raw egg
- 1 tsp. water
Directions:
- Preheat your oven to 350° Fahrenheit.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and sauté for 2 minutes, until the onion becomes softened, fragrant and translucent.
- Add in the ground beef, and sauté for about 4 minutes, until the meat is browned and cooked through.
- Now add in the garlic, boiled and chopped egg, olives and raisins, and season to taste with salt. Stir to combine well, then remove from the burner and allow to cool down a bit.
- Unfold one of the puff pastry sheets on a floured work surface, and roll it out with a rolling pin to where the folds are no longer visible. The rolling will be easier if you sprinkle a bit of extra flour on the top surface of the pastry.
- Cut out circles from the dough, using a 5” to 6” round cutter or any such template that you have. The lid of a wide mouth large jar can sometimes work. You need to get 4 circles out of each sheet, so if you see that is not possible with what you have, just roll the dough out thinner and wider until it will yield 4 circles.
- In another, smaller mixing bowl, whisk together the water and raw egg, and then set aside.
- Fill each circle of pastry with 2 to 3 tablespoons of the meat mixture. Then fold two outer, opposing edges of the circle together and pinch the edges of the circle together well, sealing the stuffed pastry into a half moon shape.
- As you complete this process, place each of the empanadas on a parchment paper-lined baking sheet, in one layer and not touching each other.
- Further seal the cinched edges with a fork, not only to ensure the seal, but also to create an attractive pattern.
- When all the empanadas are sealed well, brush the edges and tops with the whisked egg mixture.
- Bake in the oven for 15 to 20 minutes, or until they turn a lovely golden color.
- Allow your Empanadas de Carne de Res to cool down a bit before serving.